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Cooking + Entertaining

Mini vegetable frittatas in the oven: the recipe to prepare in muffin molds

Mini vegetable frittatas in the oven: the recipe to prepare in muffin molds

Le mini vegetable omelettes in the oven are a simple and tasty dish, perfect to serve as antipasto for a dinner with friends, at aperitif time or on the occasion of a party buffet. Tasted in more generous portions and complemented with a seasonal side dish and a few slices of bread, it turns into a second light and nutritious, suitable for hot summer days.

Easy to make, just sauté courgettes, aubergines and peppers with a drizzle of oil, leaving them slightly crunchy, distribute them in the muffin molds, together with the cherry tomatoes, and cover with a mixture of eggs, milk and grated cheese. Once cooked in the oven and allowed to cool, the mini omelettes will be soft inside and golden on the surface. If you like, you can add the aromatic herbsspices and vegetables of your choice.

To make them even more delicious, you can sprinkle the surface with crumbled feta or add a few cubes of provolone, scamorza or fiordilatte: the passage in the oven will make them streamlined and irresistible. You can enrich the egg mixture with sliced ​​Taggiasca olives, dried tomatoes and some pine nuts. Comfortable and versatile, they can be prepared in advance and enjoyed during a picnic in the park or a trip out of town.

Find out how to prepare oven-baked mini omelettes by following the step-by-step procedure and advice. If you liked this recipe, also try the zucchini omelette and the vegetable omelette.

How to prepare mini vegetable omelettes

Wash the zucchini carefully 1.

Tick ​​them 2 and cut them into cubes.

Also rinse the eggplant 3.

Remove the stalk 4.

Cut the eggplant into slices 5 and then cut them into cubes.

Wash the peppers, dry them and then cut them in half 6.

Remove the seeds and internal white filaments 7.

Finally, wash the cherry tomatoes and cut them into chunks 9.

The vegetables are ready to be cooked 10.

Collect the vegetables in a pan with a drizzle of oil 11put on the fire and cook for about ten minutes, leaving them crunchy.

At the end of cooking, add salt and perfume with aromatic herbs 12. Set aside and let cool.

Beat the eggs in a bowl 13.

Also add the grated cheese 14.

Pour in the milk 15 and mix carefully.

Grease a muffin pan with a drizzle of oil 16.

Distribute the blanched vegetables inside the cavities 17.

Distribute the raw cherry tomatoes 18.

Finally, pour in the egg mixture 19. Bake in a preheated oven at 180 ° C for about 18 minutes, until the omelettes are golden and firm.

Take them out of the oven and let them cool, then remove them from the molds and serve 20.


The mini vegetable omelettes in the oven can be stored in the refrigerator, in a special airtight container, for 1-2 days. Freezing is not recommended.

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